Mushroom Risotto with Lamb Ribs

Mushroom Risotto with Lamb Ribs

Ingredients

Mushroom

  • 1 tbsp. extra virgin olive oil
  • 1/2 lb. shiitake mushrooms sliced
  • 1/2 lb. cremini mushrooms sliced
  • 1 tsp. ground chili

Risotto

  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. unsalted butter
  • 1 cup Arborio rice
  • 1 large shallot, finely diced
  • 2 cups beef stock (can use chicken or veggie)
  • 2 cups water
  • 1/2 cup grated Parmigiano-Reggiano cheese

Lamb Ribs

  • 2 racks of lamb ribs, sliced individually
  • 3 tbsp. extra virgin olive oil
  • 6 cloves garlic
  • 4 sprigs fresh rosemary
  • Salt and pepper

Directions

Mushroom

Heat oil in pan you use for risotto. Add mushrooms and sauté until tender. Add salt, pepper and ground chili. Set aside.

Risotto

Heat oil and butter in pan. Add shallots and sauté for 1 minute. Add rice to pan and sauté until rice loses its transparency—about 5 minutes. Add water and broth at intervals, after each liquid addition cook on low heat until absorbed. Cook for approximately 20 minutes until rice is tender. Add reserved mushrooms and cheese. Set aside.

Lamb Ribs

Mix all ingredients together and let marinate until ready to grill. Preheat grill, cook each lamb rib for about 1 minute per side for medium rare.